Chicken noodle soup
- 900ml chicken or vegetable stock
- 1 boneless, skinless chicken breast, about 175g/6oz
- 1 tsp chopped fresh root ginger
- 1 garlic clove, finely chopped
- 50g rice or wheat noodles
- 2 tbsp sweetcorn, canned or frozen
- 2-3 mushrooms, thinly sliced
- 2 spring onions, shredded
- 2 tsp soy sauce, plus extra for serving
- mint or basil leaves and a little shredded chilli (optional), to serve
Serves 4
- Pour the stock into a pan and add the ginger and garlic.Allow to infuse for about 20 minutes. Add the chicken. Bring to the boil, then reduce the heat and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
- Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
Make it vegetarian
Replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.